INGREDIENTS
4 oz
Baby kale, packed
4
Fuyu persimmons, medium ripe
1 cup
Pomegranate arils
1
Shallot, medium
2 tsp
Honey
2 tbsp
Red miso paste
3 cups
Wild rice, cooked
1
Kosher salt and freshly ground black pepper
1 tbsp
Olive oil, extra-virgin
1 tbsp
White wine vinegar
1 cup
Pistachios, roasted salted
1/4 cup
Orange juice, freshly-squeezed